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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Arugula is not for everyone - it has a bit of a bite! This salad pairs peppery arugula with sweet peaches and the tang of cheddar cheese. It is finished off with a very simple red wine vinaigrette (you'll have extra for another use). From Real Simple magazine. Ingredients:
1/4 cup pecans |
6 cups baby arugula |
1 peach, sliced |
2 ounces sharp white cheddar cheese, diced |
1/3 cup olive oil |
3 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon honey |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350 degrees F; on a rimmed baking sheet, toast pecans, tossing once, until fragrant, 4 to 5 minutes.
2. Let cool and chop pecans; set aside.
3. In a serving bowl, toss together arugula, sliced peach, and cheddar.
4. Whisk together vinaigrette ingredients OR place them in a glass jar with a tight fitting lid and give them a good shake.
5. Drizzle 4 tablespoons of the vinaigrette over salad and scatter pecans on top; toss to combine.
6. Serve with additional vinaigrette, if desired.
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